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Correction: The Spinach-Artichoke Casserole should've included one large clove of garlic and two green onion tops, minced and sauteed in a dab of olive oil. It makes all the difference in the world.

***

I've been so busy cooking, eating and writing that I never even noticed when the Fridge Magnet's first birthday came and went.

March 26 was the big day. Happy birthday to the Fridge Magnet blog!

Of course, I couldn't have made this little blog into anything without all the wonderful comments and advice from readers. We have some very talented home cooks and chefs in Southwest Virginia and I'm happy to provide at least one place for socializing and sharing.

Some days have been better than others. While I've had my share of groggy Monday mornings with no motivation to write fresh, daily material on this blog (hence the random recipes), we've also fired up some great discussions on everything from buffalo wings to top restaurants to grilled cheese sandwiches.

One thing is certain: I've learned a heck of a lot from you guys. I hope you've learned as much from me and your fellow blog readers.

In honor of the one year anniversary, I'll share a quick, easy, delicious side dish recipe that I created last night to go with some barbecued country-style pork ribs.

Did you cook up anything noteworthy this past weekend? If so, do share.

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Ahhhhhh! Stop! We have three winners!
Terri Naff wins "BBQ Bash: The Be-All, End-All Party Guide, from Barefoot to Black Tie" by Karen Adler and Judith Fertig.
Kenn gets "Burgers: 52 Easy Recipes for Year-Round Cooking" by Sally Sampson.
And Melanie will receive "BBQ Joints: Stories and Secret Recipes from the Barbecue Belt" by David Gelin with a foreward by John T. Edge.
Thanks to everyone else who commented! Even if you didn't win, I feel as if I did -- I was able to hear from a bunch of folks who read my blog every day but rarely make comments. It's so nice to hear from you guys.
Thanks for reading my blog. I hope our winners enjoy their books (e-mail your address to lindsey.nair@roanoke.com to receive them) and I certainly hope the rest of you will keep coming back.
I'll have another Cookbook Giveaway very soon.
Enjoy this beautiful grilling weather!

Happy warm, sunny Friday!
Am I the only one who wishes that instead of sitting at her desk today, she was out in the yard with her hands in the dirt? Followed by a lazy afternoon on the deck, sipping something frosty and grilling something savory?
Well, if Mother Nature cooperates, maybe you folks can spend tomorrow on such important endeavors. Unfortunately, I will be attending a wedding (no offense to my friends on their special day).
In honor of the great grilling weather, I'm going to give away THREE books today! That's right! And it's going to be easy to win, too. These books will go to the first, second and third people to comment on this entry and tell me they want them. Anyone who has won a book before is disqualified, though.
First commentor wins "BBQ Bash: The Be-All, End-All Party Guide, from Barefoot to Black Tie" by Karen Adler and Judith Fertig.
Winner No. 2 gets "Burgers: 52 Easy Recipes for Year-Round Cooking" by Sally Sampson.
Winner No. 3 will receive "BBQ Joints: Stories and Secret Recipes from the Barbecue Belt" by David Gelin with a foreward by John T. Edge, the unofficial Mayor of Southern Cooking.
Also, stay tuned for next week's Front Burner column. I've wrested a very important rub recipe from one of the best chefs in the South.
I'll be back later to announce winners.

As long as we're on the subject, I wanted to share a recipe I didn't have with me at my desk yesterday when I wrote the asparagus entry.

This recipe originally came from my friend and co-worker, Natalee Waters. But like many recipes, this one traveled an unusual path. Natalee gave it to me, I gave it to my dad, I lost it and dad gave it back to me. Ha.

I first tasted this when Natalee brought it to a cookout at my house. It has a wonderful Asian flair and it's a perfect dish for a potluck or a cookout because it can be eaten chilled or at room temperature. And it can be eaten with your fingers as described in yesterday's blog entry.

Keep bringing on those great thoughts and recipes about this favorite veggie.

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Anybody who has read Barbara Kingsolver's novel "Animal, Vegetable, Miracle" probably remembers that asparagus is the first vegetable of spring.

When those little shoots reach high for the sky, it's a sure sign that strawberries and blueberries and cucumbers are just around the corner.

Not only is asparagus an early riser, but according to one of my favorite books, "Nature's Pharmacy," it is high in vitamins A and C as well as glutathione, which keeps eyes healthy by interfering with the formation of cataracts.

In addition, asparagus is high in potassium and folates, so if you're thinking of getting pregnant or you're newly pregnant, eat up!

Of course, all of these benefits are well and good if you love asparagus, which I do. But there are a significant number of people out there (my sister and mother included) who absolutely hate asparagus.

I don't know how I could be related to them.

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Tomorrow's Front Burner column pays tribute to a lady who had her fingers in a lot of different pies around Roanoke.

I would say "literally," but Lib Wilhelm's granddaughter, Kristin Breakell, said her grandma wasn't much for baking. She sure did know a lot about other kinds of cooking, though.

Lib, who died earlier this month at age 86, started catering out of her Roanoke home more than 40 decades ago. She didn't stop catering until she was in her early 80s.

And in those early years, when her business was still getting started, she also worked at St. John's Episcopal Church, The Shenandoah Club and the Patrick Henry Hotel.

But it didn't take long for Lib to gain a reputation for her professionalism and her food. Her most famous recipe, a spicy cheese slaw, has been shared around Roanoke for years and will run with tomorrow's story.

She was also the first caterer to start serving made-to-order shrimp and grits at parties.

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I got an e-mail this morning from the folks at Riverside Nursery in Salem, who are fully stocked for the summer gardening season.

Apparently, owner Bruce Feldberg noticed the rising popularity if heirloom and specialty tomato varieties in gardening magazines and on food shows and local plates. As a result, he has not 10 or 20 varieties for sale at his store, but 90!!

Feldberg also has 40 different kinds of peppers, so head over and check those out, too.

So far, my vegetable garden consist of two cherry tomato seedlings in paper cups that I got from a co-worker. I'd also like to get a few Better Boy plants, but my plot isn't quite ready for anything yet. I've also purchased some seeds for rainbow chard, yellow squash and zucchini.

I guess I've got some work to do!

My husband would say that if it isn't raining, sleeting or snowing, it's ALWAYS grilling time. But let's face it -- it sure is a lot more enjoyable when the breeze is warm and the air smells like freshly cut grass (and whatever you're cooking).

This season, you might want to try out a new product from the makers of Weber grills. I guess they figured that if they can make grills well, they might as well try making grilling spices.
The new line of Weber Grill Creations and Grind'N Grills includes Six-Pepper Fusion, Roasted Garlic & Herb, Kick'n Chicken, Chicago Steak, Twisted Citrus Garlic and Mango Lime Seafood Seasoning.

They've also got some powdered marinade mixes like the Southern Whiskey Marinade, which I assume will be sold with the other powdered seasoning mixes.

Another neat addition to your grilling accessories this year is a cookbook called "The New Vegetarian Grill" by Andrea Chesman, which includes 250 recipes for meat-free grill dishes.

I know it can seem a little odd to fire up the grill if you don't have a big, fat sirloin or some brats waiting in the fridge. But when I took a grilling class at Hotel Roanoke last year, I realized how many wonderful, meat-free dishes can be made on the grill. Even if you just want to cook a side dish along with the meat without heating up the stove, it's an option.

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